Creamy Sun Dried Tomato Chicken Frittata Recipes

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CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA



Creamy Sun-Dried Tomato & Chicken Frittata image

The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it's wonderful for breakfast, lunch or dinner.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 9

10 large eggs
1/2 cup heavy whipping cream
4 tablespoons minced fresh basil or 4 teaspoons dried basil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1-1/4 cups shredded cooked chicken
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
4 tablespoons shredded Parmesan cheese, divided

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

Nutrition Facts :

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY



Chicken With Sun-Dried Tomato Cream Sauce Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, chicken broth, heavy cream, sun-dried tomato, dried oregano, dried thyme, fresh basil

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

6 bone-in, skin-on chicken thighs
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
4 cloves garlic, sliced
1 cup chicken broth
½ cup heavy cream
⅓ cup sun-dried tomato
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ cup fresh basil, sliced

Steps:

  • Season chicken thighs with salt and pepper.
  • Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
  • Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
  • Bake at 400˚F (200˚C) for 25 minutes.
  • Serve immediately and drizzle remaining broth mix over chicken.
  • Enjoy!

Nutrition Facts : Calories 466 calories, Carbohydrate 15 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 5 grams

CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE



Chicken in Creamy Sun-Dried Tomato Sauce image

Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 7h15m

Yield 8

Number Of Ingredients 10

2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1 cup Chablis or other dry white wine *
¼ cup coarsely chopped pitted kalamata or oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained and coarsely chopped sun-dried tomatoes
8 (4 ounce) skinless, boneless chicken breast halves
½ cup chopped fresh basil leaves
Hot cooked rice, egg noodles or mashed potatoes

Steps:

  • Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  • Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g

EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES



Easy Chicken Fettuccine with Sun-Dried Tomatoes image

Dinner can be on the table in less than half an hour with this quick, easy, and delicious recipe. Great for a busy weeknight dinner. Serve with a side salad and some garlic toast for a complete meal.

Provided by Yoly

Categories     Main Dish Recipes     Pasta     Chicken

Time 25m

Yield 2

Number Of Ingredients 12

4 ounces dry fettuccine pasta
1 pound chicken tenders
2 teaspoons Cajun seasoning
2 tablespoons butter
1 cup heavy whipping cream
3 tablespoons chopped sun-dried tomatoes
2 green onions, white part only, sliced thinly
1 tablespoon freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon black pepper
¼ teaspoon garlic powder

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
  • Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
  • Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

Nutrition Facts : Calories 1010.5 calories, Carbohydrate 49.5 g, Cholesterol 325 mg, Fat 64.6 g, Fiber 3.4 g, Protein 59.3 g, SaturatedFat 37.1 g, Sodium 1366.1 mg, Sugar 2.5 g

FRITTATA WITH SUN-DRIED TOMATOES



Frittata With Sun-Dried Tomatoes image

Make and share this Frittata With Sun-Dried Tomatoes recipe from Food.com.

Provided by NOLA Diva

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

10 large eggs
1/4 cup half-and-half or 1/4 cup whipping cream
6 ounces swiss cheese
10 sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
2 tablespoons dried basil leaves (or 1/3 cup fresh finely chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 cup butter
3 tablespoons freshly grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Whisk eggs and milk in large bowl to blend.
  • Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
  • Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
  • Add egg mixture; do not stir.
  • Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
  • Sprinkle with Parmesan cheese.
  • Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
  • Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
  • Slice frittata into wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 445.8, Fat 31.9, SaturatedFat 16.1, Cholesterol 588.6, Sodium 761, Carbohydrate 9.5, Fiber 1.9, Sugar 3.8, Protein 30.5

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